How to Carve a Small Roast Bird

Hold the bird, here a squab, in place with a fork, pressing on the base of the cavity. Cut just above the wing until you reach the joint. Cut through the joint and remove the wing.

Slide the knife between the thigh and breast and continue down until you see the joint.

Slide the knife along the side of the breastbone where you removed the thigh. Continue separating the breast and eventually push it out, away from the bird.

Put the bird on its side and cut away the other thigh.

Cut away the second breast in the same way as the first. Prepare a jus as described (opposite) and serve either whole or sliced.

Sliced roast squab served with jus spooned over the top.